Taj Agro’s Egg Powder is a high-quality, pasteurized, shelf-stable ingredient ideal for commercial mayonnaise manufacturing. Designed for food processors, sauces & dressings plants, and industrial kitchens, our egg powder delivers consistent emulsification, food safety, and superior texture in high-volume production lines.
Why Use Egg Powder in Mayonnaise?
- Food Safety: Pasteurized & microbiologically stable.
- Shelf Stability: Long ambient shelf life without refrigeration.
- Consistency: Predictable protein content and emulsification.
- Cost Efficiency: Lower logistics & storage costs vs. fresh eggs.
- Hygiene & Quality: Reduced risk of pathogen contamination.
Mayonnaise Manufacturing Process — Complete Details
Mayonnaise is a stable oil-in-water emulsion, where egg proteins (mostly from egg yolk powder) act as the emulsifier binding water and oil phases into a smooth, creamy product.
Raw Materials
- Egg Powder (mostly yolk or whole egg powder)
- Edible Vegetable Oil (soybean, sunflower, canola)
- Vinegar / Acetic Acid
- Water
- Salt
- Sugar
- Mustard Powder (optional)
- Lecithin (if needed for extra emulsification)
- Stabilizers / Preservatives (optional)
Mayonnaise Manufacturing Process Flow Chart
Step-by-Step Process Explanation
1. Raw Material Inspection
All egg powder, oil, acids, salts, and additives are checked for quality, moisture, fat, and microbial limits before entry into the production line.
2. Preparation of Water Phase
In a stainless steel mixing tank:
- Heat water to ~25–30°C.
- Slowly add egg powder, salt, sugar, and mustard.
- Mix gently to form a homogeneous solution.
3. Oil Preparation
- Pre-heat edible oil to 30–35°C for easier emulsification.
- Ensure oil is free of debris or oxidation.
4. Emulsification / Homogenization
- Using a high-shear mixer or inline homogenizer, slowly add oil into the aqueous egg blend.
- Maintain controlled shear to build stable emulsion.
- Typical oil addition rate: gradual (10–15 minutes).
5. Acidification & pH Adjustment
- Add vinegar to reach target pH (~3.6–4.0) for flavor and food safety.
- Optional citric acid can be used.
- Mix thoroughly.
6. Cooling
- After emulsification, cool the mayonnaise to 10–15°C to stabilize texture.
- Use a plate heat exchanger or jacket-cooled tank.
7. Filling & Packaging
- Transfer finished mayonnaise to filling machines.
- Pack in jars, bottles, or pouches.
- Label with batch codes.
8. Quality Control
Test for:
- Viscosity
- pH
- Microbial safety
- Oil separation
- Sensory appearance & flavor
Only approved batches proceed to storage.
9. Storage & Dispatch
Finished goods stored at controlled ambient or chilled environment based on customer requirements and distribution plan.
Equipment Used in Mayonnaise Manufacturing
Here’s a list of key equipment for industrial mayonnaise production using Taj Agro Egg Powder:
Core Processing Equipment
- Raw Material Storage Silos & Bins
- Stainless Steel Mixing Tanks (Jacketed)
- High-Shear Emulsifiers / Mixers
- Inline Homogenizer
- Plate Heat Exchanger / Cooling System
- pH Monitoring & Dosing System
- Oil Pre-Heating Tank
- Viscosity Controllers
- Automated Filling Machine
- Capping, Sealing & Labeling Units
- Batch Coding & Traceability Printers
- Quality Control Lab Instruments
(pH meter, viscometer, microbiological test kits) - Storage Racks / Cold Room (optional)
Quality, Safety & Compliance
Taj Agro Egg Powder is:
- GMP manufactured
- Pasteurized
- Microbiologically safe
- Consistent protein & moisture specifications
- Suitable for HACCP / FSSC / ISO certified food processing plants
Taj Agro Other Wellness Categories — Manufacturing Products
Taj Agro offers a range of health-oriented, food-industry ingredients and wellness products, including:
Protein & Nutraceutical Ingredients
- Organic Egg Powder (Whole Egg) — high protein functional ingredient.
- Egg Yolk Powder — emulsification & flavor in sauces/dressings.
- Egg White Powder — high bio-protein for supplements & bakery.
- Fortified Egg Powders — Vitamin D / Omega-3 enhanced variants.
Food & Beverage Functional Powders
- Plant Protein Blends — pea, soy, rice protein for shakes & bars.
- Collagen Peptides — for skin & joint wellness beverages.
- Nut & Seed Protein Powders — almonds, chia, flax.
Bakery & Confectionery Ingredients
- Bakery Emulsifiers
- Egg Replacers
- Cake Enhancers
Health & Wellness Supplements
- Multivitamin Premixes
- Herbal Extract Powders
- Protein Fortified Blends
Specialized Food Processing Additives
- Stabilizers & Texture Modifiers
- Functional Fibers
- Natural Flavor Carriers
Taj Agro’s egg powder is a superior and versatile ingredient for industrial-scale mayonnaise manufacturing — delivering food safety, consistency, and functional performance demanded by modern food processors.
Whether you are a food processing business, sauce manufacturer, or high-volume kitchen, Taj Agro offers world-class ingredients backed by quality assurance and technical support.
Contact for Business & Quotations
Contact Taj Agro for Collaboration:
📧 info@tajagro.com
📞 WhatsApp: +91 7861865490 I Toll Free: 1-800-222-825 / +91 90995 11459
+91 74 0000 9930 / 91 74 0000 9932 (WhatsApp support)
Phone: +91- 22 – 2632 2701 / +91- 22 – 2632 2167
Phone: +91- 22 – 28386935 / +91- 22 – 28386934E-mail: info@tajagro.com / tajagroproducts@gmail.com
🌐 www.tajagro.com